Banana bread

When you write the word ‘banana’, does you always sing the line from Gwen Steffani’s Hollaback Girl? I think I’d spell it wrong every time if it weren’t for that song.

Anyway, moving on.

Confession. I don’t like bananas. Not on their own anyway. There’s something about the texture that just doesn’t do it for me. However, blend them into a bread filled with sugar, chocolate and oil and I’m a huge fan.

I’ve tried loads of banana bread variations in the last few weeks and the ingredients list has grown arms and legs. I now always put in walnuts and vegan chocolate, so it’s pretty flipping indulgent. Nothing wrong with that though because it tastes amazing.

This after a big cycle or run with an Oatly coffee is my idea of perfection.

Banana bread

Banana, walnut and chocolate bread

Gina
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Dessert, Snack
Servings 8 people

Ingredients
  

  • 4 bananas
  • 100 g walnuts
  • 125 ml vegetable oil
  • 225 g self-raising flour (sieved)
  • 50 g vegan chocolate buttons (or bar of vegan chocolate chopped)
  • 260 g brown sugar (i use coconut nectar sugar)
  • 1 tsp vanilla extract
  • 1 tbsp cinnamon

Instructions
 

  • Preheat the oven to 200°C (180°C fan), 400°F or gas mark 6.
  • Mash 3 and a half bananas in a bowl. Keep half a banana aside to put on top of the bread later.
  • Add the oil, sugar and vanilla extract to a bowl. Whisk everything together.
  • Add in the self-raising flour and the cinnamon.
  • Add the vegan chocolate drops and walnuts. For the walnuts, I blend about 70g of them and add the remaining 30g in whole for some extra crunch.
  • Place all of your mixture in a bread tin that’s lined with baking paper.
  • With your half banana, cut in two and place on top of the mixture. Sprinkle with other mixed nuts if you fancy it.
  • Cook in the oven for 60 minutes.
Keyword sweet stuff, vegan

Hello there

I’m Gina, a Scottish lass teaching myself how to cook great plant-based grub while learning about our food system.

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